Whether by day (when fishing boats as brightly colored as a child's finger painting trawl the tourmaline North Sound) or by night (when Cayman Kai's lights twinkle as the moon dapples the water with a thousand gold doubloons), the view alone guarantees a memorable meal. The design is almost as appetizing, from glowing columns strategically placed to flatter diners to the intimate, billowingly draped dining cabanas to the Starck-ish white-on-white ultralounges. Every element
infuses the casual Caribbean underpinnings with a chic South Beach sensibility, literally bringing caviar to Cayman. The ever-changing, seasonal menu (sourced locally wherever possible) emphasizes seafood: blackened mahi with corn pancetta cream sauce and thyme fingerlings or tuna with fruit chutney, local string beans and beet puree—though vegetarians delight in the pastas, and carnivores can stake out dishes like the classic beef tartare or dry-aged rib eye.